Beautiful and so simple to make. This is an amazingly filling meal all by itself, or as a feature of your meal. I think you could play with the stuffing, add any finely chopped vegetable you like, or even raisins or pine nuts work well. I love it just like this, however, and is a wonderful choice for serving omnivores, they will be so impressed with this tasty dish served up in it's own beautiful bowl!
2 medium acorn squash, cut in half, bottoms leveled, seeds removed
1 cup brown rice cooked in 2 cups of vegetable broth
1 onion, diced
2 celery stalks, diced
6-7 baby Bella mushrooms, diced
½ tsp. dried sage
½ cup white cooking wine
salt and pepper to taste
|cut small bit off the squash if needed to make it able to sit level|
1 Preheat oven to 350 degrees.
2 Cook brown rice by bringing to a boil, then cover and simmer for 45 minutes.
3 Salt and pepper the flesh of squash. Place the squash halves with cut side down in a baking pan with ½ inch of water in the pan. Bake for 25 minutes. Drain water from pan and turn cut side up in pan, and set aside.
|Saute onion, mushroom, garlic, and celery in cooking wine|
4 In skillet over medium-high heat, sauté the onions, mushrooms, garlic, and celery until tender, about 8 minutes.Add salt, pepper, and sage.
5 Stir in cooked rice and pimento. Remove from heat.
6 Spoon into squash halves, cover with foil, return to the oven and bake another 20 minutes.
7. Serve stand alone on a salad plate, or as part of a meal, but make other side light, this is very filling!
|Add pimento & rice, it will soak up cooking wine and seasonings|